Welcome Friends! Recently we made an orange honey quick bread' and at the end during the tasting I commented that it would go great with some carrot marmalade. Then I realized I
haven't done a Carrot Marmalade Recipe on the channel yet... So today we're gonna fix that.
|White vinegar||100 Milliliter|
|Granulated sugar||400 Gram|
1. Combine grated carrots, ginger, orange & lemon zest, orange & lemon juice, and water in a non-reactive pan; bring to a boil and simmer for 15-30 minutes.
2. Add the vinegar and sugar to the pot, stir to dissolve, and return to a boil.
3. Boil for about 20-30 minutes until the marmalade reaches the ‘set’ point of 105ºC (220ºF).
4. Transfer into sterilised jars, seal and hot water can for 15 minutes.Once canned these will keep for 24 months, but once opened should be kept in the fridge.